Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Dried boletus murshrooms 1 c Oil
:or -- or
1/4 lb Dried italian porcini 1/2 lb Butter
-- mushrooms 2 ts Black pepper; ground
2 lb Fresh mushrooms 3 ts Salt
-- mature if possible 1/2 c Dry bread crumbs
4 md Onions Juice of 1 lemon

In a saucepan with enough water to cover, bring the dried mushrooms
to a boil and simmer until tender, about 1 1/2 hours. Do NOT allow
to cook dry, add water as needed. Cool and set aside. Wipe the
fresh mushroom with a damp towel and trim the stems then finely chop
them, setting them aside when done. Chop the onions and cook in oil
or butter in heavy skillet until wilted. Add the chopped fresh
mushrooms and cook over medium heat, stirring. Remove the dried
mushrooms from their liquid, reserving the liquid, and finely chop
them, mixing them in the fresh ones as you finish each one. Cook
until the mushroom mixture is dry, then season to taste. Add the
lemon juice and bread crumbs. Stir and remove from the heat. Keep
stirring while cooling to allow the steam to escape.

Yield: 1 quart.

May be used to flavor rice for cabbage rolls and to make gravy and
soup.

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